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Ingredients |
1 whole flat fish weighing 625 g (1 ¼ lb) (John
Dory, pomfret or turbot)
3 green chillies
60 g (2 oz) desiccated coconut
1 cm (½ inch) piece fresh ginger
3 cloves garlic
2 tsps lemon juice
¼ tsp fennel seeds, lightly crushed
1 tsp salt
Pinch of white pepper
½ tsp chilli powder
1 tbsp chopped fresh coriander leaves
6 shallots
Oil for shallow frying
Tomato and lemon wedges
Onion slices or rings
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Method:
1. Clean fish and trim fins. Carefully cut away backbone working through the stomach opening.
2. Grind all seasoning ingredients including coriander leaves and shallots to a paste and stuff into the fish. Sew up carefully or secure opening with toothpicks.
3. Heat oil and fry fish on both sides to a golden brown. Turn once only. Lift onto a serving plate and garnish with tomato and lemon wedges and onion.
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